Cvap Oven How It Works

The cvap allows cooking either with vapor or no vapor at low temperatures.

Cvap oven how it works. With a conventional oven moisture evaporates as food is heated drying it out but the cvap holding oven produces a humid rain forest like environment that surrounds the food with vapor preventing it from losing or gaining any moisture. The advantage here is no vacuum bag is required. At the time however the cvap was only used as a holding oven. From classical techniques such as poaching braising slow roasting steaming and confit to innovative methods such as low temperature cooking and sous vide applications the endless menu opportunities made possible by this.

The cvap cook hold is a single oven which independently controls the temperature of the water in the evaporator and the temperature of the air in the cabinet using cvap controlled vapor technology. Cvaps are better because they don t really create any type of moisture loss like a combi oven would so there is a difference. Once cooking is complete the unit switches to hold mode keeping food at just cooked quality and precise serving temperature. The winston cook hold oven with cvap technology brings a versatility and performance standard to the field of precision cooking that other ovens simply cannot match.

The presence of vapor speeds up the cooking time. The winston cook hold oven with cvap technology. Cvap cook hold ovens use patented controlled vapor technology to manage temperature and moisture levels in foods. I had a combi oven once we had to roast turkeys for thanksgiving and it saved me waking up at 3am to go to work to put turkeys in the oven.

Today cvap ovens are used by many chefs to cook food at low temperatures in a manner similar to sous vide cooking.